100g good quality canned chickpeas, rinsed and drained
3 tbsps extra virgin olive oil
2 tbsps lemon juice
1/2 red onion, finely diced
2 tbsps chopped flat-leaf parsley
sea salt and freshly ground black pepper
Heat a heavy bottomed saucepan on a medium heat. Add a tablespoon of olive oil, then add the ground cumin and cinnamon.
Then add the onions, sweet potatoes, garlic and ginger, cover and leave to simmer for 5 mins.
Now add the lamb pieces and brown. Add the tomatoes, apricots, and season with salt and pepper.
Cover and leave to simmer for 2 hours.
Bed your plate with the morrocan cous cous (see below recipe) then add the spicy lamb stew on top with lots of fresh coriander sprinkled on top – serve hot!
Morrocan Cous Cous
Place the couscous in a large bowl with the raisins, spices and season with salt and pepper – mix well. Pour the hot chicken stock over the couscous and cover immediately with a large plate to seal in the steam and let sit for 10 minutes.
Fluff the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, red onion and fresh flat parsley.